- Administrative complaint recommended
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[10-07-4]
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline area a¿¿ observed utensils and standing water of 90°F a¿¿ operator removed.
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[31A-11-4]
Handwash sink used for purposes other than handwashing. Employee dumped drink in handwash sink by front counter.
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[08B-39-4]
Raw fruits/vegetables not washed prior to preparation. At salad Reach in cooler in use avocados with stickers still attached educated operator employer removed.
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[21-12-4]
Wet wiping cloth not stored in sanitizing solution between uses. Throughout establishment, soiled, damp, wiping cloth, stored on cutting board.
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[12A-17-4]
Employee rubbed hands together for less than 10-15 seconds while washing hands. At dish, dishwashing area, employee handle, dirty dishes, then proceeded to wash hands for approximately eight seconds then handle, clean plate plates, educated operator employee washed hands properly .
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[06-01-5]
Time/temperature control for safety food thawed in an improper manner. At back prep area a¿¿ raw fish defrosting at room temperature on speed rack a¿¿ educated operator employee placed in walk-in cooler to thaw properly
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[22-41-4]
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)corrected to 100ppm
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[03A-03-5]
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At reach in cooler at cookline - raw shell eggs 52F cold holding-call portion today who has the temperature for three hours operator move to reaching cooler to quick chill.
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[41-15-5]
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400ppm)
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[08A-11-5]
Raw animal food stored over canned/bottled drinks. At walk in cooler a¿¿ rock beef stored over beer keg a¿¿ educated operator, employer removed.
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[14-31-5]
Nonfood-grade bags used in direct contact with food. At Pizza station reaching cooler a¿¿ non-food grade shopping/to-go bag used to store loaves of bread, educated operator employee remove bread from bag .
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pasta reach in cooler at Cook line - cooked penne 69F- cold holding , cooked red stuffed pasta 69F- cold holding , cooked stuffed pasta 67-69F- cold holding, cooked pasta 67-69F cold holding-food not prepared a portion today a¿¿ filled out a temperature for 3.5 hours a¿¿ opera placed ice and food to quick chill. At reach in cooler at cookline - cooked risotto 48F- cold holding, cut ham 52F- cold holding, cooked mushrooms 52F- cold holding , cooked peas 55F- cold holding, carrot paste 52F- cold holding, goat cheese 54F- cold holding, pesto sauce 55F- cold holding, Cooked pasta 55F- cold holdinga¿¿ food not prepared a portion today a¿¿ flew out the temperature for 3.75 hours a¿¿ operator placed food on ice to quick chill. At walk in cooler -Lasagna 45-46F - cold holding- food not prepared a portion today food and the temperature for three hours operator placed food in walk-in freezer to quick chill.
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[01B-13-4]
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At service station a¿¿ gallon of milk time marked 10 AM at 3 PM exceeds four hour time limit see stop sale.
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[03D-01-5]
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- lemon sauce 134F at at 1:30 to 121F at 2:30 ( cooling since 12:30) food store in large quantity a¿¿ at current rate of cooling fluid will not reach 71F within two hours a¿¿ operator place in the smaller containers and placed in walk-in freezer to quick chill. At prep area on speed rack -Cooked pasta 89F at 1:30 to 84F at 2:30 ( cooling since 12:30) food left out the pool at room temperature a¿¿ a current rate of cooling food will not reach 70° within two hours operator placed and walk in the freezer to quick chill.
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[03F-02-5]
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At Expo station a¿¿ observed bruschetta without time Mark - food out for 3 hours- operator time marked.
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[01B-01-4]
Dented/rusted cans present. See stop sale. At dry storage area, one dented can of artichokes- she stop sale. A dry storage area one dented can of cooked artichokes see stop sale .
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[03F-01-5]
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At service station a¿¿ gallon of milk time marked 10 AM at 3 PM exceeds four hour time limit see stop sale.
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[12A-13-4]
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Dishwashing area a¿¿ full handle, dirty dishes, then proceeded to handle clean dishes without washing their hands a¿¿ educated operator, employee washed hands .
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